This year I made Easter eggcupcakes for my children. They loved them! I was inspired to make these from a Facebook cooking group post I saw last year where the woman made a dozen of something similar to these and put them into an egg carton. She pretended to drop them, playing an April Fools trick on her husband. Hers were sugar-free though and probably much healthier than my sugar-laden ones!
Ingredients to make 6:
150g white chocolate
6 heaped teaspoonfuls of cake batter of your choice (a plain sponge is fine)
3 tsp lemon curd
buttercream frosting made using 1.5 tbsp butter, 1/4 tsp lemon extract, 2 tbsp hot water and 1 cup of icing sugar. Blitz in a food processor until smooth.
6 plastic eggs
1 paint brush
6 egg cups
6 petit fours cases
icing bag and large star nozzle
1. Cover the top halves of 6 plastic Easter eggs with some clingfilm.
2. Melt white chocolate in a heatproof bowl suspended over a pan of barely simmering water. Paint, with a small paintbrush, layers of melted chocolate onto the top of the plastic egg. Pop the lids into the freezer in between layers of chocolate so it hardens up quicker. I painted on three layers of chocolate.
3. Spoon 1 heaped teaspoon of Iced Lemon Curd Cake batter into petit fours cases and place on a baking tray. Bake at 170C for 10-15 minutes or until light golden on top.
4. Peel off the cases and place one mini cupcake into each eggcup.
5. Using your icing bag pipe one ring of lemon butter cream around the inside edge of the egg cup and then another smaller one on top of that one, so a hollow well is formed in the centre.
6. Spoon half a teaspoon of lemon curd into the well.
7. Remove plastic egg top from under the clingfilm on the white chocolate ‘shell’ and peel off the clingfilm.
8. Arrange the white chocolate shell on the top of the eggcupcake. You may need a little bit more icing to get it to sit where you want it.